Crab Tagliatelle (Tagliatelle al Granchio)
Recipe by Trish yee
Pasta is Italian staple food. It is just like rice to Asian. Other than its meat balls and ragu pasta, in the south east of Italy you can also find sumptuous seafood dishes made using fresh seafood coming in from the coast. The combination of crabmeat and fresh made pasta is a prefect match in heaven.
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Servings 4 people
Calories 504 kcal
- 200 grams Flour
- 2 each Egg
- 1/2 tsp Salt
- 250 grams Crab Meat
- 1 each Red Shallot
- 3 cloves Garlic
- 100 ml White Wine
- 2 slices Bacon can omit if need halal
- 6 pcs Portobello Mushrooms.
- 1/2 cup Vegetable Stock
- 100 ml Cream
- 1 each Egg
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 stalks Spring Parsley
- 50 grams Parmesan
Make pasta by slowly combining egg, flour and salt together to form a ball. Let it rest for 20minutes, then roll and cut into long pasta.
Set a pot of water to boil for the pasta with ample salt.
In a large saucepan or deep pot - fry off bacon until crispy and set aside - keep bacon oil in the pan.
In the same pan, add olive oil, shallot, garlic and mushrooms to saute
Deglaze the pot with white wine, add in crab and let the reduce by half. Add in the chicken stock and let reduce by half too.
In a mixing bowl, combine the eggs and cream. And add it into the pot while continually stirring.
Cook your pasta (for about a minute or 2) and add into the pot. Season with salt and pepper.
Serve it up and garnish it with parmesan and chopped parsley.
- For convenience, you can use dried pasta
- Use canned crabmeat lumps
Keyword pasta, seafood, western